Wagyu which literally means “Japanese cow” has been grown secretly for hundreds of years in the Kobe region of Japan. Its uniqueness comes from the marbling of the Beef which makes it very succulent and full of flavour.Only in Kobe Japan this Beef can be called Kobe Beef, outside Japan its Wagyu Beef much like the Champagne and the sparkling wine thing...200g Wagyu beef on a bed of lettuce, fresh tomato, Emmentaler cheese, caramelised onions and cucumber ribbon.Add toppings from the menu, but don’t overdo it, so as not to overpower the beef flavour.